Chilli Marrakech

Chilli Marrakech

If you love spicy, aromatic dishes like tagine, this one-pot will become an instant favourite - it uses lean lamb mince but beef also works

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

COOK 1 hr (plus heating from frozen)
Freezable

Method

  1. Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs. Remove. Add the oil to the pan and fry the onions for 5 mins until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.
  2. Stir in the tomatoes, toasted cumin, remaining spices and harissa - add more spice if you like an extra kick. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.
  3. Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.

PER SERVING

357 kcalories, protein 28g, carbohydrate 17g, fat 19 g, saturated fat 8g, fibre 5g, sugar 7g, salt 1.2 g

Recipe from Good Food magazine, February 2013.

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Latest comments and suggestions

  • Binder photo sweetie

    21 February 2013

    sweetie rated and commented on this recipe

    5 stars

    Delicious and went down a treat. Made as per recipe.

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  • Binder photo Jemima

    21 February 2013

    Jemima rated and commented on this recipe

    5 stars

    5 stars. Really delicious. Was eating it for days as it makes quite a large batch but didn't get bored of it.

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  • Binder photo Ekspansio

    27 February 2013

    Ekspansio rated and commented on this recipe

    2 stars

    Not keen on horse meat? Vegetarian? Use lentils instead of animal meat :-)

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  • Binder photo Ekspansio

    27 February 2013

    Ekspansio rated this recipe

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  • Binder photo Ekspansio

    27 February 2013

    Ekspansio commented on this recipe

    Is there no way to edit your own comment?

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  • Binder photo Ekspansio

    27 February 2013

    Ekspansio rated this recipe

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  • Binder photo Ekspansio

    27 February 2013

    Ekspansio commented on this recipe

    Guess not

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  • Binder photo Hans Zinderfaan

    11 March 2013

    Hans Zinderfaan rated and commented on this recipe

    5 stars

    When I first made this recipe I scaled down the quantities for just two servings. Very nice but overall I found the mixture a bit sloppy. I made it again today, just for the two of us but I added a tablespoon of tomato purée just after the chopped tomatoes. This was much better as the mixture held together and made it look more presentable. Makes a nice change from chilli con carne and the chick peas are cheaper per can than kidney beans!

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  • Binder photo Si Wicks

    13 March 2013

    Si Wicks rated and commented on this recipe

    5 stars

    This was lovely, highly recommended. I cut the ingredients down by a third at it worked out fine

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  • Binder photo The Cherub

    14 March 2013

    The Cherub rated and commented on this recipe

    5 stars

    This is lovely. I simplified it, didnt fry the cumin seeds but threw some ground cumin in with the meat instead and added tomato paste as suggested. Cooked on the hob with lid of for 30 mins and worked fine. Very tasty will definately make it again. Even my OH who isnt keen on lamb gave it 9/10!

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  • Binder photo Lucie Flint

    15 March 2013

    Lucie Flint rated and commented on this recipe

    5 stars

    delicious and nice change from the usual chilli con carne. Even a 17 year old who declared he didn't like chickpeas ate it all. Great to have a healthy option that is lower in calories but still v tasty thank you :-)

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  • Binder photo Hans Zinderfaan

    26 March 2013

    Hans Zinderfaan commented on this recipe

    I made this again and, as before added some tomato puree. On this occasion I used ready made Harissa bought from Sainsburys. Tasted different and much nicer I thought. Needless to say I won't be making my own Harissa anymore! I also left the cumin seeds in the pan and cooked them with the chopped onions, cannot say it made any vast difference to the final taste.

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  • Binder photo Melanie

    09 April 2013

    Melanie rated and commented on this recipe

    5 stars

    This was an instant hit in my household. Will do it again and again. Actually haven't made it in a while so we're due for it soon. If you dont want to make such a big batch, you can always half it. I use 500g minced beef, 1 can of tomatoes, 1 pepper and divide approximately by 2 the rest of the ingredients.

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  • Binder photo Goodfood

    14 April 2013

    Goodfood rated and commented on this recipe

    5 stars

    Excellent change from normal beef chilli. Did not use harissa, but just as good with chillis

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  • Binder photo Swede

    13 May 2013

    Swede rated and commented on this recipe

    5 stars

    Rich and delicious. I stirred cous cous through the finished dish, left it to absorb and thought it was fantastic. Easier to freeze entire meals rather than having to cook rice each time you want to eat it.

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

COOK 1 hr (plus heating from frozen)
Freezable

Ingredients

  • 1½ tbsp cumin seeds
  • 1 tbsp olive oil
  • 3 onions , halved and thinly sliced
  • 3 x 400g packs lean lamb mince
  • 2 tbsp finely chopped ginger
  • 4 garlic cloves , finely chopped
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp paprika
  • 1 tbsp ground cinnamon
  • 1½ tbsp ground coriander
  • 3 tbsp harissa
  • 3 red peppers , deseeded and cut into large chunks
  • 2 x 400g cans chickpeas , drained
  • 2 x 20g packs coriander , most chopped, a few leaves left whole to serve
  • 500ml beef or lamb stock , made with 2 cubes
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PER SERVING

357 kcalories, protein 28g, carbohydrate 17g, fat 19 g, saturated fat 8g, fibre 5g, sugar 7g, salt 1.2 g

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